This is the work I do because it needs to be done — not because it’s easy, marketable, or immediately rewarded.
These projects are rooted in complete, place-based food systems: short chains where biodiversity, culture, and responsibility are inseparable.
They set the direction for my work — informing how I cook, how I collaborate, and what I will and won’t compromise on.
Turning purpose into impact
Every project that I take on reflects one belief: Food has the power to inspire change
Indonesia: Chef Danielle & locals of an ASIC small holder sustainable shrimp farm in enjoy a meal that they cooked together.
Field work with small-scale producers and communities, where food systems are lived, not theorized or reduced to labels.
Field Work & Food Systems
Food as social infrastructure — a way to build trust, continuity, and shared responsibility.
Translation & Leadership
Making complex food systems legible through cooking, taste, and shared experience.
